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Chicken Divan

Ingredients

Chicken and Broccoli

  • 3 large chicken breasts
  • 3 small heads broccoli

Hollandaise Sauce

  • ½ stick butter
  • 1 egg yolks
  • 1 tbsp lemon juice
  • pinch salt (if desired)

White Sauce

  • 2 tbsp butter (melted)
  • 2 tbsp (generous) flour
  • ~2 cups milk
  • ¼ tsp nutmeg
  • 1 dash cream sherry

Instructions

Chicken and Broccoli

  • Thaw and brown both sides the chicken breast in a pan with some oil and butter. After chicken is browned, add a little white wine or water.
  • Turn down, and let simmer covered for about 10 minutes.
  • Cut the chicken breast in half to make sure it is cooked. Then slice.
  • Cut broccoli into little tress (does not have to be small)
  • Stir fry in a pan with oil until darker green, then add water.

To make the Hollandaise Sauce

  • Melt a half stick of butter. Add the egg yolks and lemon juice. Blend together (in food processor). Set aside

White sauce

  • Melt butter. Add the flour and whisk together. Slowly add the milk, whisking to keep it smooth. Heat until it boils and thickens. Then add the Hollandaise and nutmeg.
  • You can also add sour cream to sauce (but you have to temper it)
  • Add Hollandaise sauce and nutmeg.
  • Add a little cream sherry once sauce is thickened again.

To finish

  • Layer the broccoli on the bottom and add parmesan. Then put the chicken on top and add the sauce. Finally, grate more parmesan cheese and broil until it lightly browns.
  • Serve with rice